*  Exported from  MasterCook  *
 
                              Stuffed Eggplant
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
                 Mark’s
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      lg            Eggplants
      1/4  cup           Olive oil
    1      lg            Onion -- diced
    2      each          Garlic cloves -- chopped
    1      cup           Mushrooms -- sliced
    1      cup           Bulgur wheat
      3/4  cup           Vegetable stock
    1      teaspoon      Oregano
                         Salt & pepper
 
 Cut eggplants in half & scoop out pulp.  Leave 1/2 skin.  Place shells in
shallow baking dish.  Dice pulp.
 
   Saute onions in oil till tender, don't brown.  Add cubed eggplant pulp & cook
 till tender.  Add garlic, mushrooms & bulgur.	Cook for 3 minutes, stirring
 often.  Add stock & rest of the ingredients.  Bring to a boil, cover & simmer
 for 20 minutes or till moisture is absorbed.
 
   Spoon into prepared shells.  Drizzle a little more olive oil over the top if
 desired & pour 1/2 c water into baking dish.  Bake at 350F for 40 minutes.
 
  Posted by Mark Satterly in Intercook
 
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